Translations:Rogan josh/9/en

Adaptations

While the traditional preparation uses whole dried chilies that are de-seeded, soaked in water, and ground to a paste, non-traditional shortcuts use either Kashmiri chili powder (available in Indian stores) or a mixture of paprika (predominantly) and cayenne pepper, adjusted to taste. (Madhur Jaffrey's recipe calls for a 4:1 ratio of paprika to cayenne.) An updated version served in Sanjeev Kapoor's restaurants uses white and black cardamom, anise, and bay leaves.